How To make Crusty Persian Rice with Cinnamon and Pistachios
2 1/2 c Basmati rice (18 ounces)
2 tb Salt (plus 1/4 teaspoon)
1/8 ts Saffron threads
1 sm Orange
6 tb Butter
1 ts Sugar
1/4 ts Cinnamon
1/2 c Shelled unsalted pistachios
-(2 1/2 ounces) 1/2 c Golden raisins
2 tb Vegetable oil
Put rice in medium bowl with water to cover. Drain and repeat procedure 5 times. Return rice to the bowl and gently fill the bowl with cold running water. Keep the water running gently into the bowl until the liquid runs clear. Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours. (Can let stand at room temperature overnight.) Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle. Keep the water boiling while slowly adding the drained rice. Simmer for 5 minutes; rinse with cold running water and drain thoroughly. Remove 1 cup of rice and stir in the saffron threads; set aside. Put the plain rice in a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut into 1/8-inch dice. Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1 tablespoon butter in a small skillet and saute the zest for 15 seconds; add the sugar and cook for 30 seconds. Stir in cinnamon, pistachios, raisins, and 1/4 teaspoon salt; saute, stirring continuously to coat with butter-sugar mixture. Stir zest mixture into the plain rice. Melt the remaining butter. Coat the bottom and sides of a heavy, lidded, 3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted
butter mixed with the oil. Heat the coated pan until hot. Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon. Cover with a mound of the remaining zested rice. Sprinkle the saffron rice over the top. Use the handle of a wooden spoon to make a hole in the center of the rice deep enough to reach the bottom of the pan. Make 2 or 3 additional holes in the rice to allow steam to escape. Drizzle rice with remaining 4 tablespoons of melted butter. Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a linen towel, securing towel ends under or around lid handle. Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 minutes, until a crisp golden crust forms on the bottom of the rice. Remove pan from heat and let stand for 10 minutes. SERVING: Spoon soft, fluffy rice onto a platter. Break the bottom crust into pieces and arrange around the fluffy rice. Serve immediately Makes 8 servings. [COOKS; APRIL 1989] Posted by Fred Peters.
How To make Crusty Persian Rice with Cinnamon and Pistachios's Videos
Persian Rice Pudding
1 cup of Rice
2 cups of Sugar
½ cup of sliced Almond
½ tsp of salt
¼ tsp of Saffron
3 Tbsp of Rose Water
50 g of Butter
Hi, today we’re going to be making a Persian style rice pudding! It’s extremely simple and extremely delicious!
The first thing we need to do is make a saffron solution. Simply pour your saffron over ice, mix it up a bit and wait for the ice to melt.
Boil about a litre of water in a large pot.
Thoroughly wash your rice and pour it into the boiling water.
Mix in the salt and let the rice fully cook on medium heat.
After the rice is fully cooked (mine took about 20 minutes), add in the sugar, sliced almonds, and saffron.
Let them cook together for 20-30 minutes. Make sure to stir occasionally.
Puree the mixture using a hand-held blender (this step is optional).
To see if your rice pudding is as thick as you want it to be, simply pour a little bit into a bowl and wait for it to cool. Remember that once the rice pudding cools down, it’ll be much thicker than what you see in the pot.
Next, add the butter and rosewater and let it cook on low heat for another 5 minutes and then turn off the stove.
Pour into your desired containers and let it cool completely.
You can decorate with cinnamon, dried roses, sliced pistachios, and/or sliced almonds.
Bon Appétit
PERSIAN GOLDEN RICE, A RECIPE WITH 1000 YEAR OF HISTORY
PERSIAN GOLDEN RICE, A RECIPE WITH 1000 YEAR OF HISTORY
Please turn on the caption for the English description
برای تماشا کردن ویدیوها به زبان فارسی لطفا کانال اینستاگرام من رو فالو کنید
Ingredients:
Boneless Chicken 200 gram (You can use any part of the boneless chicken)
Cinnamon 1-2 small sticks
Rice 1.5 cup
Barberry 1/2 cup
Rosewater 4-5 tbsp of
Sliced almond 2 tsp
Greek yogurt 4-5 tbsp
Ground saffron 1/2 tsp (Use a mortar to ground saffron. For each 0.5 gram of saffron you need to add 1.5 tbsp of sugar )
Cinamon powder
Butter 40 gram
#rice cake
#Persian recipes
Persian Saffron Rice Pudding (Sholeh Zard) | شله زرد
Persian Saffron Rice Pudding (Sholeh Zard):
Serves: 7
1 cup Jasmine rice
8 cups water
2 cups white sugar
1/2 tsp saffron, dissolved in 2 tbsp. water
1/4 cup butter, unsalted, melted
4 tbsp. almond slivers
1 tsp cardamom, ground
1/2 cup rose water
1 tsp cinnamon, ground
2 tbsp. pistachios, (optional)
The crispiest and most delicious TahChin ( ته چین )
Tahchin ( Persian: ته چین ), is a delicious Iranian rice cake consisting of rice, yogurt, saffron, and eggs. This dish can be prepared with a variety of fillings, and in my YouTube video I will teach you how to make the chicken variant. With the skills you learn in the video, you will be able to prepare delicious, crispy, and beautiful table topper. Stay tuned for future variations on how to make Tahchin and other Persian dishes.
#Recipe for #saffron rice cake (#TahChin) (6-8 person serving size when using a 9x13 nonstick baking pan):
For chicken preparation:
2 chicken breasts
1/4 tsp turmeric
salt to the taste
1 carrot chopped
1/4 of one large onion for cooking the chicken with
3/4 of one onion sliced
1 tbsp. curry powder
1/2 tbsp. cardamom
1 tbsp. turmeric
1 tbsp. cinnamon
(you can skip any of above spices if you don't like it)
let the chicken cook
After cooking the chicken shred it, and then set it aside. then slice the remaining onion and sauté it until it becomes golden brown. Add the shredded chicken with spices and mix them well along with 1 cup of chicken broth that we got from cooking the chicken earlier. let the juice evaporate and then set aside.
#Rice cake:
4 cups of half-cooked rice (long grain, basmati)
4 eggs
1 cup yogurt
1 cup melted butter
1 tbsp. rose water
1/2 tsp cardamom
#Saffron water use 1 tsp saffron thread and bloom your saffron (follow the saffron water video)
whisk the wet ingredients together, add the spices and then add the rice. I added one cup of the remaining chicken broth to the rice batter as well.
#Sour and crunchy part (interlayer):
1 cup dried barberries washed and cleaned
1 cup of slivered almonds
follow the instruction on the video to get the best results.
#Rule of thumb: for each cup of rice you need 1/4 cup melted butter,1/4 cup yogurt, and one egg if you want to size the recipe down.
Nooshe jaan!
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How to make Persian barberry rice with chicken (زرشک پلو با مرغ) l Zereshk polo ba morgh recipe
Hi everyone! Today, we're sharing a Persian barberry rice with chicken recipe (زرشک پلو با مرغ) known as zereshk polo ba morgh. Please like and share the video and share your thoughts in comments.
Products required to prepare this dish:
Saffron:
Mehr Saffron:
Saffron (Negin):
Golden Saffron:
Zaran Saffron:
Chicken:
Perdue Chicken Drumsticks:
Perdue Bone-In Chicken Thighs:
Perdue Chicken Breast:
Tyson® White Chicken Breast:
Butter:
Horizon Butter:
Kerrygold Irish Butter:
Amazon Brand Butter:
Original Grass-Fed Ghee by 4th & Heart:
Olive Oil:
Great Value:
California Olive Ranch:
Pompeian:
Rose Water:
Cortas Cortas Rose Water:
Benjamins Artificial Rose Water Food Flavoring:
Rose Water (Ziyad):
Cedar Garden's Rose Water:
Tomato Paste:
Tamek:
Cento:
Tuscanini:
Garlic Cloves:
365 Everyday Value Garlic:
Garlic Cloves:
Garlic by Its Delish:
Black Peppercorns:
McCormick Whole Black Pepper:
Soeos Whole Black Peppercorns:
Viva Doria Malabar Peppercorn:
Delish Whole Black Pepper:
McCormick Gourmet Organic Whole Black Peppercorns:
Organic Black Pepper:
Slivered Pistachios:
MonElla Pistachio Slices:
SHIRIN Slivered Pistachios:
Salt:
Morton Salt:
Chipotle Salt:
JACKIE'S KITCHEN HIMALAYAN SALT:
MORTON SALT:
Sherpa Himalayan Salt:
Turmeric:
McCormick Gourmet Organic Turmeric:
Simply Organic Turmeric:
365 Everyday Value:
Alovitox Turmeric Powder:
Swad Turmeric:
24 Mantra Organic Turmeric Powder:
Marshalls Creek TURMERIC POWDER:
Basmati Rice:
Himalayan Chef Basmati Rice:
Simple Balanced Basmati Rice:
Mahatma Basmati Rice:
Bombay Brown Basmati Rice:
VILLAGE HARVEST Basmati Rice:
Royal White Basmati Rice:
Royal Basmati Rice:
Lavash (Flatbread) or Matzah for Tahdig:
Joseph's Lavash Bread:
2 Pack Value: Joseph's Lavash Bread:
Joseph's Lavash Bread Value 3-Pack, Flax Oat Bran & Whole Wheat:
Manischewitz Matzos:
Manischewitz Passover Matzo 5 lbs:
ARA-Z Lavash Bread:
Rice Cooker:
CUISINART CRC-800 8-CUP RICE COOKER:
Hamilton Beach® 20-Cup Rice Cooker:
Elite Platinum 10-Cup Rice Cooker:
Brentwood 20-Cup Rice Cooker:
Tayama 3 Cup Rice Cooker With Steamer:
Onions:
Yellow Onion:
Organic Onions, 3 lb:
Red Onion:
Dried Barberries:
Golchin Barberries:
Barberry, Berberine USA grown Zereshk:
Saffronia Natural Dried Barberries:
Sadaf Barberries:
USimplySeason Barberry (Zareshk):
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زرشکپلو# #pistachio #saffronrice #saffron #persiansaffron #pistachios #berry #berries #tahdig #tadig
Jewel Pilaf - Mahmood Rice - How to make with Basmati rice
We are here with the jeweled rice recipe that you will prepare for the elegant and delicious invitation tables among the flavors of Iranian cuisine! You should definitely try this very delicious local dish, I am waiting for your comments.
Enjoy your meal!
Materials;
3 cups of Mahmood Basmati Rice
3 cups of hot water
1/2 cup of orange juice
2 pcs orange crust
2 pcs carrots
1/2 cup of raw almond
1/2 cup of pistachio
1/2 cup of dried grape
2 tablespoons of butter
2 tablespoons of sugar
1 cinnamon stick
1 coffee spoon of cardamom
1 coffee spoon of saffron
salt
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